Buckeye Brownie Cookies: Choc Full of Surprises!
Are you ready to get your bake on and go completely choco-loco? These Buckeye Brownie Cookies are my homemade ode to the legendary Crumbl cookies—so good, they might just crumble your willpower! With a double chocolate chip cookie base, a swoon-worthy peanut butter frosting, and a bullseye of melted chocolate on top, these treats are the ultimate peanut butter-chocolate power couple. If you’ve ever dreamed of cookies that are as extra as your love for dessert, this recipe will have you fudging all your previous favorites. Grab your apron and let’s get chip-faced—these cookies are totally worth it!
Why these cookies are so great:
- If you love Crumbl cookies, you can make your own right at home (and eat as many as you want!)
- Double chocolatey base topped with peanut butter and chocolate bullseye – the perfect combination!
- Great for parties, potlucks, holidays, bake sales, or anytime you want a delicious chocolate & peanut butter treat.
Buckeye Brownie Cookies
Prep time: 20 minutes / Bake time: 11-12 minutes
Servings: 20 cookies
Ingredients
Brownie Cookie Base:
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 ¾ cups flour
- 1 cup cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 cups semi-sweet chocolate chips
Peanut Butter Frosting:
½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 tsp vanilla
Chocolate Ganache:
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy cream
Directions
Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
Cookie Directions
Melt the butter in a microwave safe bowl and allow to cool slightly.
In the bowl of a stand mixer, combine the brown sugar, sugar and butter. Combine until smooth.
Add in the vanilla and eggs and mix well, scraping down the sides often.
Add in the remaining dry ingredients: flour, baking soda, salt, and cocoa powder. Mix on low just until combined.
Scrape down the sides and add in the chocolate chips. Fold to combine until evenly distributed.
Using an ice cream scoop or two spoons, shape the cookie dough and place the mounds on the prepared baking sheets at least 2-3 inches apart.
Bake in the preheated oven for 11-12 minutes or until the centers are set. Allow to cool completely before assembling.
Peanut Butter Icing Directions
In the bowl of a stand mixer, combine the peanut butter and softened butter. Cream until smooth.
Add in the vanilla and the powdered sugar. Mix on low until combined and then bump up the speed to medium to whip until smooth. Should be a thick, frosting like consistency. Set aside until ready to assemble.
Chocolate Ganache Directions
In a microwave safe bowl, combine the chocolate chips and ganache. Microwave for one minute and stir well. If needed, heat for another 15-30 seconds and stir well until all the chips have melted. Set aside to cool until assembly.
Once the cookies have cooled completely, spread a thin layer of the peanut butter frosting over the top of each cookie. Spread with an offset spatula or butter knife.
Scoop a spoonful of ganache over the peanut butter filling and spread evenly. Allow to sit at room temperature until set.
Storage: Cookies should be stored in an airtight container. At room temperature, they will last about 3 days or in the fridge for about 7.
FAQ
Can I use store-bought brownie mix for the cookie base?
For the best Crumbl copycat results, I recommend making the cookie dough from scratch, but you can experiment with a thick, fudgy brownie mix—just adjust the baking time and texture as needed.
How should I store these cookies?
Store your Buckeye Brownie Cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well for up to 2 months!
Can I make these cookies gluten-free?
Absolutely! Just swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cookies will still be deliciously decadent.
My peanut butter frosting is too runny—what should I do?
If your frosting is too thin, add a bit more powdered sugar until you reach a thick, spreadable consistency. If it’s too thick, mix in a splash of milk to loosen it up.
